Peppermint Crisp


  • 1kg white chocolate

  • 1 box of candy canes

  • 1tsp mint extract

  • 500g good dark chocolate

  • 100ml cream


  1. In a microwave or bain marie, melt 500g of the white chocolate.

  2. Line a square baking pan with parchment.

  3. Poor the chocolate into the pan and let it cool completely in the fridge.

  4. Heat the dark chocolate in a pan and melt.

  5. Add the cream and mix vigorously

  6. add the mint extract.

  7. Spread this ganache mixture over the white chocolate and let cool

  8. Melt the remaining white chocolate as before.

  9. Pour this melted cochoclate over the other layers of the crisp.

  10. Using a hammer, bash the candycanes into small pieces. 

  11. Sprinkle this mix over the chocolate before it cools. 

  12. Let it cool completely and then cut into squares.

Kat GoldinComment